1 ½ cups flour
2 tsps baking powder
¾ tsp kosher salt
3 extra large eggs, room temperature
1 cup plus 5 tbsps granulated sugar
2 tsps vanilla
½ cup whole milk
1 ¼ cups heavy cream
1 (12 ounce) can evaporated milk
1 (14 ounces) can sweetened condensed milk
½ tsp pure almond extract
Seeds scraped from 1 vanilla bean
8 cups mixed fresh raspberries and sliced strawberries, for serving
Sifted confectioners' sugar, for dusting
Preheat oven to 350ºF. Butter a 9x13x2 inch baking pan.
Sift the flour, baking powder, and salt into a small bowl and set aside. Place the eggs, 1 cup of granulated sugar, and the vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium-high speed for 10 minutes (don't short change the time) until light yellow and fluffy. Reduce the speed to low and slowly add half the flour mix, then the milk, and finally the remaining flour mixture. Mix with a rubber spatula to be sure the batter is well mixed. Pour the batter into the prepared pan, smooth the top, and bake for 25 minutes, until the cake springs back when touched lightly in the middle and a cake tester comes out clean. Set aside to cool in the pan for 30 minutes.
In a 4-cup measuring cup, whisk together the heavy cream, evaporated milk, sweetened condensed milk, almond extract, and vanilla seeds. Using a bamboo skewer, poke holes all over the cooled cake and slowly pour the cream mixture over the cake, allowing it to be absorbed completely before continuing to pour on more of the mixture. Cover the cake with plastic wrap and refrigerate for at least 6 hours.
To serve, toss the fruit with the 5 tbsps on granulated sugar. Dust the cake with confectioners' sugar, cut in squares, and place on dessert plates. Surround the cake with the fruit.